The best saffron comes from Spain. Though expensive, it's what gives paella its distinctive flavor. This recipe can easily be halved for a family meal or smaller party, but don't change the cooking times.
Macarons are light-as-a-feather French confections that can be assembled pulling from a mix-and-match palette of sweet fillings and bases. Our recipe for this sophisticated French treat offers variations for vanilla bean, chocolate, peanut, coconut, raspberry and pistachio macarons.
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-Pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead. Her paskha molds come from Maxim Kudinov, in West Nyack, New York (etsy.com/shop/varusha). You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat Market, in Brooklyn's Greenpoint neighborhood, and Chester's Smokehouse, in Albany, New York.
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.